A decadent breakfast

Eggs Benedict

Ingredients

• 6 slices ham (deli)
• 1 1/2 tbs butter
• 3 English muffins split toasted
• 6 egg

Hollandaise sauce

• 90 g butter
• 1 egg yolks
• 1 tbs cold water
• 1 tsp salt and pepper
• 1/4 lemon juiced

Equipment

• 1 frying pan
• 1 glass bowl
• 1 whisk

• Method

  • STEP 1Sauté the ham slices in the butter for a couple of minutes.
  • STEP 2Place the ham on the English muffins. Pour on any butter from the frypan.
  • STEP 3Poach the eggs in salted, simmering water in a frypan. Spoon the water over the eggs. When set, remove with a slotted spoon. Place on top of the ham.
  • STEP 4Sauce: Melt butter and add the juice of a quarter of a lemon.
  • STEP 5Place egg yolk and water in metal or glass bowl sitting over a pan of hot water on low heat, with bowl touching water. Whisk mixture while slowly pouring in the melted butter.
  • STEP 6Whisk yolk mixture briskly as it cools. It will thicken and double after five minutes.
  • STEP 7Spoon over the eggs on the muffins.

  Notes

  You can substitute ham for bacon, or smoked salmon. Baby spinach leaves under the eggs is also a nice addition. If the hollandaise sauce starts splitting, add a drop more water over low heat and whisk, and it should come together again.